Strawberry Shortcake Muffins

This recipe is part of a free PDF I made. Link: https://mailchi.mp/2f0ef34c8b72/my-diabetic-plate-email-sign-up

PDF contains 4 other recipes such as Marry Me Meatballs, Philly Cheesesteak Stuffed Peppers, Taco Omelet and Crab Cake Salad

Strawberry Shortcake Muffins

Dry Ingredients
• 1 ½ cups almond flour
• 2 Tbsp coconut flour
• ½ cup erythritol or monk fruit sweetener (granulated) (or ANY sugar, you do you boo)
• 1 tsp baking powder
• ¼ tsp baking soda
• Pinch of salt

(Shortcut: You can replace all the dry ingredients with Lakanto Simply Muffin Mix—just add the wet ingredients below.)

Wet Ingredients
• 2 large eggs, room temperature
• ⅓ cup unsweetened almond milk (or other low-carb milk)
• ¼ cup unsalted butter, melted (or coconut oil)
• 1 tsp vanilla extract

Mix-Ins & Topping
• ½ cup fresh strawberries, finely chopped (pat dry to reduce moisture)
• ¼ cup sugar-free whipped cream (optional, for garnish)
• Extra strawberry slices (optional, for garnish)

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Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. If using the homemade version: In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
• If using Lakanto Simply Muffin Mix: Skip step 2 and go straight to mixing the wet ingredients.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla.
4. Combine wet and dry ingredients. Stir until just combined, then fold in chopped strawberries.
5. Divide batter evenly into muffin cups, filling each about ¾ full.
6. Bake for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
7. Let cool completely. Garnish with whipped cream and a strawberry slice, if desired.